A Dreamy Valentine Dessert!

Hello everyone!

I’m Max from Fork the Cookbook. Ashley’s been so kind to allow me to guest post on her Taste for Healthy and I have a treat for you! Valentine’s day is around the corner and I’m sure everyone is busy searching and pinning recipes for this occasion. Well, look no further as I have a dairy-free, soy-free, gluten-free AND sugar free dessert for you this Valentines day!

I love forking recipes. Nope, forking is not a dirty word! It merely means to create a variation from original recipes. On my quest to live a little better, I’ve been forking recipes so that I won't miss out on treats and feel better at the same time. We change recipes to suit us all the time, Fork the Cookbook's focus is on making it easy for us to tweak recipes and keep track of what others have done differently to our recipes.

Here’s an easy floating island recipe I’ve forked to be healthier. Floating island or snow egg is a French dessert consisting of poached meringue floating on vanilla custard. I’ve only used 2 eggs, almond milk and vanilla beans to make this simple dessert. The egg whites are beaten with honey instead of sugar and cooked gently in hot almond milk. I’ve made the custard with egg yolk that I’ve saved from making the meringue, almond milk, honey, vanilla and a touch of xanthan gum to thicken it. I finished this off with some fresh passion fruit for its tang and crunch.

Healthy Floating Island or "Snow Egg"

This is a truly refreshing dessert, one you can whip up in advance if you want to serve it cold. One bite of this pillowy soft, almond flavoured meringue will make you and your loved one feel as if you’re on cloud 9...

Do check us out at Fork the Cookbook and let's fork our way to a healthier us!

Peppermint Dessert Freeze

Greetings!

Today I wanted to share with you a favorite new treat! It is perfect for this most wonderful time of year! And, it can be enjoyed by everyone! It's dairy-free, soy-free, and gluten-free.

Peppermint Dessert Freeze
(makes about 4 small servings)

Ingredients:
1. 2 frozen bananas (in halves)
2. 1.5 cups almond milk
3. 1 cup ice
4. 1/2 teaspoon peppermint extract (natural)
5. 4 tablespoons chocolate chips + more for garnish, optional

Directions:
Blend frozen bananas, almond milk, ice, until smooth. Add 4 tablespoons of chocolate chips (I used dairy-free). Blend on low, just enough to break the chips into smaller pieces. Serve in adorable glasses.. and garnish with additional chocolate chips if desired.
















Disclaimer: I am not saying that chocolate chips are healthy. I live by the 90/10 % diet. 90% percent of the time I eat amazingly healthy. 10% of the time I eat chocolate... well maybe only 2%. ;) Learning about the importance of not depriving yourself in my studies this year at Integrative Nutrition this past year has inspired me to start enjoying (organic, dairy-free) chocolate more!

I hope you are enjoying the beginning of the holiday season!

P.S. 'Taste for Healthy' now has a Facebook page! I am so excited to connect with like-minded wellness and nutrition enthusiasts!

Apricot Creamsicle!

I hope you are enjoying your Memorial Day weekend! I know we are!   ♥  It's so nice to relax on a 'staycation.' :)

Anyways, we've been getting lots of apricots in our weekly Abundant Harvest Organics box of local, seasonal, & organic produce!

Last night, I was inspired to make this...

Apricot Creamsicle Smoothie!

Jon: "It doesn't really have cream, does it?"
Me: "Nope!" ;)

Ingredients:

• 1 cup apricots, frozen (in halves)
• 1 banana, frozen (in halves)
• 1/2 teaspoon vanilla
• 1 1/3 cups almond milk
• optional: whipped cream (I used dairy/soy-free Rice Whip!) 

Directions:
 Blend! :)

(serves 2)

This Week's Agenda:

• Complete the paperwork for my 2nd client!
• Pedicure with my mom! ♥ 
• Update business website
• Join Ladies First gym... hello 'girl time' with my friend, Amber; cardio, yoga, & sauna!
• Create another Facebook ad
• Yoga class on Tuesday ♥
• Send out my 1st newsletter!
• Officially complete business license with DBA form from L.A. County
• Get ready for my first workshop/seminar
• Job interview with the City of Palmdale
• Finally order my business cards...thank you Alyssa Craft Design!
• Visit my sister, Alyssa, in Oregon!

Interesting Reads:

Maybe we shouldn't consume soy?
What?! Beer contains estrogen?
9 Factors Affecting Metabolism
8 Drug-Free Natural Highs
Why Support Farmers' Markets?

Enjoy the rest of your Memorial Day weekend!! Are you making anything healthy? :)

Tropical Mango Banana Sherbert!

It's almost Friday!! How is your week going? ♥

I am so excited about events have happened so far! I feel like I need to 'pinch' myself because I cannot believe reality... :)

1. Integrative Nutrition mailed me my official certificate to begin supporting clients!
2. My health coaching website has officially launched!
3. I welcomed my first client into my 6-month program!!!
4. Last night I met Joshua Rosenthal, the founder/director of Integrative Nutrition, & fellow IN students/grads in Hollywood!!! It was amazing to connect with so many positive, like-minded people!!

Ahhhhhhhh! I hope I can keep up this pace! ;)

The W Hotel was perfect for an IN meet-up!

Anyways... yesterday, I made a delicious treat by accident! (I was craving cold + sweet, so I just grabbed some fruit from the freezer and threw it into the food processor! All of the sudden, I realized that I had just made "Tropical Mango Banana Sherbert!" ♥

Ingredients:

• 1/2 banana, frozen
• 2 slices mango, frozen
• 1 tablespoon coconut milk
• blueberries, dried or fresh 

Directions:
Place banana and mango into food processor, add coconut milk. Blend for about 1 minute, until the mixture has a smooth consistency. Scoop out with an ice cream scoop. Top with blueberries (or fruit of choice!)

Makes 2 servings.

I hope you have an amazing rest of the week!! ♥

P.S. If anyone would like to "like" my new Facebook page, I would ♥ the support! (And I gladly return the favor!) http://tinyurl.com/6g4awyy

P.P.S. Is anyone in California going to WorldFest this weekend?! My mom and I are going on Sunday! :)

Healthy Cookie Dough Ice Cream!

Happy Friday! 

Any exciting plans for the weekend? I am walking for MS tomorrow morning... followed by lunch with friends!

This weekend is already on to a great start! Partially because I had an amazing dessert today!! And I am so excited to share it with you!!

Healthy Cookie Dough Ice Cream!!

Can all of those words even be used in the same sentence?! Yes, you read right...

And it's healthy! Bananas make up the "ice cream" and cashews, oats, and maple syrup make up the "cookie dough." It's vegan, raw, and gluten free. :)

When I was a kid.. cookie dough ice cream was one of my favorite ice cream flavors! It reminds me of watching "The Secret World of Alex Mack" with my sister. We would eat ice cream almost every night... followed by saltine crackers. Pretty weird, right?

Actually, from what I've learned at Integrative Nutrition... we were naturally trying to create balance! It all makes sense years later: wet & sweet= craving for dry & salty.

Anyways.. on to the recipe!

Ice Cream:

Ingredients:

• 3 frozen bananas (I freeze my bananas in halves... makes for easier blending.)
• 1 teaspoon vanilla extract

Directions:

Puree bananas and vanilla in food processor. If "ice cream" isn't blending well, add about 1 tablespoon water or almond milk.

Cookie Dough:

 Ingredients:

• 1 cup cashews
• 1/2 cup oats
• 1/2 teaspoon vanilla
• 1 tablespoon + 1 teaspoon maple syrup (or agave)
• 1 tablespoon water (or almond milk)

Directions:

Process cashews and oats in a food processor. Add in vanilla, maple syrup, and water (or almond milk.) Place a sheet of parchment paper on a large plate. Scoop cookie dough onto parchment paper and flatten out with a spoon (or your *clean* hand). Place a second sheet of parchment paper on top of the cookie dough, making sure cookie dough is pressed flat and even. Freeze for at least 30 minutes. (I left mine in overnight.) After it is frozen, cut into "cookie dough chunks"... whatever size you want! Makes about 2 servings.

*Tip: If you have extra "ice cream," freeze in an ice cube tray!

Have a great weekend!

Cake Batter Milkshake!

Tomorrow I will be 25! Wow, I almost feel like an 'adult!'

Anyways, I wanted to celebrate (a day early) with this healthy Cake Batter Milkshake!

It tastes amazingly close to 'real' cake batter, but it is completely healthy! Yet, it seems so 'naughty' and delicious, that I just had to share it with you! ♥

I want to give a huge "thank you!!" to the talented and creative Chocolate Covered Katie for the original recipe!

Cake Batter Milkshake

• 1 banana, frozen
• 1/2 teaspoon vanilla extract
• 2-3 teaspoons coconut oil, melted
• 2/3 cup almond milk
• 1 tablespoons coconut flour (for cake-y-ness)
• Optional: sprinkles

Blend ingredients together. Add some sprinkles, pre-blending, and then add more on top!

A recipe for vegan coconut whipped cream can be found here!

Have you made any healthy 'cake batter' recipes?

Citrus Snap Peas and Carrots!

Hello wellness lovers... I hope you are having an amazing week!

Any exciting plans for this weekend? Jon and I are going to Disneyland (again!) Haha... we have annual passes, so we need to use them! We actually haven't been in 2 months...

Anyways, on to today's healthy deliciousness! ♥

The other day I was flipping through the latest issue of First magazine, and a recipe caught my eye! It totally had "spring" written all over it! The original recipe called for butter & honey, but I wanted to substitute coconut oil and agave instead.

Also, I made it without fresh parsley and shallots, because:
a.) I like easy, fast, & simple.
b.) It didn't seem like they would taste that amazing with coconut oil.
b.) I find it annoying to make trips to the grocery store for 1 or 2 items. (I am sure you can relate!)

Citrus Snap Peas & Carrots

Ingredients:

• 2 pounds baby carrots
• 12 ounces sugar snap peas
• 1 tablespoon coconut oil
• 1 teaspoon agave
• 2 tablespoons lemon juice
• salt (I used Himalayan)

Directions:

1. In large saucepot over high heat, filled with (lightly) salted boiling water, cook baby carrots for 4 min., or until crisp-tender, adding sugar snap peas after 2 min. Drain.
2. Heat coconut oil in skillet over medium-high heat.
3. Add carrots, snap peas, agave, and lemon juice. Cook for 2 minutes, stirring occasionally.

Yum! Enjoy over rice, quinoa, or other grain for a light & healthy meal.

I hope you are having a great day! :)

Health & Wellness News & Inspiration:
Top 10 Superfoods for Spring- Shine
15 Powerful Reasons to Go Veg- Care2
Spring Veggies Tasty, Healthful- AuburnPub.com
Is Maple Syrup a Superfood?- eCanadaNow
Cat Yoga- YouTube

Elana's Peppermint Patties!

Greetings!

Do you ever feel like you are keeping a secret, because you know how to create better, healthier versions of favorite childhood treats? I feel that way sometimes... well, actually, right now! ;)

Because of this...

Remember those York Peppermint Patties?













I remember my great grandma would always have a bag handy, and she would never have my sister and I leave without a handful each. :)

However... do you know what ingredients are in those?! Sugar, corn syrup, semi- sweet chocolate (chocolate, sugar, cocoa, milk fat, cocoa butter, soy lecithin, Polyglycerol Polyricinoleate (PGPR), emulsifier, vanillian, artificial flavor), invert sugar, egg whites, and oil of peppermint.

Yikes! Chemicals, preservatives, artificial flavors, & animal by-products. No thanks... these days we know better!

Anyways, you can probably imagine my excitement when I came across a healthier version of these mints via Elana's Pantry. Her recipe is amazing!

What are your favorite treats from childhood? And, have you made a healthier version of them? :)

Vegan Brownie Fudge!

Greetings! :)

I hope you had an amazing weekend! It's been cold and rainy in Palmdale... perfect for relaxing by the fire, watching movies, working on Integrative Nutrition coursework, spending time with family, cooking, and making fun vegan treats in the kitchen!

Anyways, my friend Amber invited me over for dinner tomorrow... so naturally, I wanted to make a healthy, guilt-free dessert! :)

What I came up with is a treat that is half brownie, half fudge, partially raw (the base), and the rest just vegan (the topping).

Vegan Brownie Fudge

For the base layer-
Ingredients:

• 1 cup walnuts
• 1 cup almonds
• 1 cup dates, pitted
• 2 teaspoons vanilla
• 1/3 cup cocoa powder
• 1/3 cup carob powder
• 1/4 cup almond milk 

Directions: Process the ingredients above in a (heavy duty) food processor. Press into an 8x8 square pan lined with parchment paper. To help make the brownies lie 'flat' in the pan, I placed parchment paper on top and  pressed on the mixture until it was even. Place in freezer to firm for approximately 30 minutes.

For the topping-
Ingredients:

• 1/2 cup vegan chocolate chips
• sprinkles

Directions: Melt the chocolate chips in a double boiler. Spread onto brownie layer. Add the sprinkles! :) Let the chocolate topping return to a solid state, or place in the refrigerator to quicken the process. After the chocolate has become solid, carefully lift the brownies out of the pan and place on cutting board. Cut brownies into squares... and enjoy!

What do you do on rainy days? Did you make anything exciting in the kitchen this weekend?

Vegan Vanilla Almond Milkshake!

Hello fellow health and wellness lovers!

It's been awhile since I've posted an update...

This was a busy week: work, house-sitting, studying my coursework for Integrative Nutrition, and working on my health coaching business! I've also been spending time on my gardening blog! ♥

Anyways... last year around this time I found a health food store in Las Vegas, where I had a "Raw Vanilla Milkshake." I don't remember the exact ingredients, but this is what I came up with!

Vegan Vanilla Almond Milkshake
(2 servings)

• 1 banana
• 1 cup almond milk
• 1 1/2 cups ice
• 1 medjool date (2 for added sweetnes)
• 1 tsp vanilla
• 4 tsp. flax oil* (optional, see note below)

 *Flax oil is great for balancing hormones! ;)

Who ever said milkshakes have to be made out of sugar and dairy anyways?

Green Apple Super Smoothie!

Hello there! :) And happy Friday!

So... earlier this week, I did some reading & researching about 100 different popular dietary theories (for hours!). I am absolutely fascinated by everything I am learning at the Institute for Integrative Nutrition! ♥

Anyways, when reading about the Body Ecology Diet, I came across a delicious green smoothie recipe! I ended up adding dates for natural sweetness. It is my favorite green smoothie yet!!

If you want to whip up a green smoothie that is less "green" tasting than most, give this one a try! :) It's delightfully refreshing and calming, yet energizing!

Green Apple Super Smoothie
(makes 6 servings)  

Ingredients:

*1 granny smith apple

*4-5 stalks celery 

*2 cups romaine lettuce

*4 dates, pitted 
*½ large avocado 
*½ bunch cilantro or parsley

*3-4 cups filtered water

Directions:

Chop vegetables into 1 inch pieces for easy blending. Fill blender with 3-4 cups filtered water (more or less water depending on how thick you desire your shake). Add all ingredients into blender. Puree till smooth or desired consistency. Enjoy!

Do you have a favorite green smoothie recipe? I would love to try it! :)

And, are you doing anything exciting this weekend?

Garlic Roasted Cauliflower & Lemon Tahini Sauce

Happy Tuesday! I hope you are having a great week!

This morning I was definitely not feeling 100%... but after a nutritious breakfast of oatmeal, almonds, and a fruit smoothie... and then a 30 minute run, I felt much better! Healthy food and exercise can do amazing things! ♥

Anyways... tonight I finally got around to using the head of cauliflower that has been waiting patiently in the fridge.

Little did it know... it was about to get roasted with garlic, olive oil, and parsley!

And then dipped in Lemon Tahini Sauce! :)

And... guess what?! It was so easy to make!

How to Make:

Garlic Roasted Cauliflower & Lemon Tahini Sauce

(serves 4, as a side dish)

Roasted Cauliflower

• 1 head of cauliflower
• 1 tablespoon olive oil
• 3 cloves garlic
• 1 tablespoon dried parsley

Preheat oven to 400 degrees F. Cut cauliflower into florets. Mince 3 cloves of garlic. Toss cauliflower florets and minced garlic with the olive oil and parsley in a large bowl. Spread flavored cauliflower onto a pan (I used parchment paper, but it probably is not necessary). Roast for 25 minutes.

Lemon Tahini Sauce

• 2 tablespoons lemon juice
• 5 tablespoons tahini

Mix lemon juice and tahini together in a blender. Serve as a dipping sauce, or drizzle over roasted cauliflower.

Even though I enjoy cooking... I have little patience when I am already hungry. So I am glad this was so quick & easy!

Do you have any favorite ways to enjoy cauliflower?

P.S. Has anyone ever made cauliflower "mashed potatoes?" I think that is going to be the fate of the next head of cauliflower that comes my way. :)

Peanut Butter and Jelly Oats... and Snow!

Good morning!

How is 2011 treating you so far? Have you made anything new and delicious?

I've recently discovered a new favorite breakfast: Peanut Butter and Jelly Oats!

 

Last week in Big Bear, I had an oatmeal craving... every morning. I wanted to ensure I had plenty of energy until lunch... so I would stir a spoonful of peanut butter into my oats. It was amazingly delicious... but I thought to myself... "How much more amazing would this breakfast be if I had brought jelly?!"

Naturally, I made it with jelly as soon as we got home. And every morning since... Peanut Butter and Jelly Oats is what I have been enjoying for breakfast!

I've definitely been waking up excited for breakfast on these cold January mornings. Oh, and bananas compliment this deliciousness perfectly!

By the way, this is what we woke up to this morning...

It hardly ever snows in Palmdale! But yesterday we got 4 inches! Yippee! :)




















Are you currently having any exciting weather? Also, how do you "fancy up" your morning oatmeal?

The day I made hummus...

Greetings! Do you like hummus? Have you ever made it yourself?

The other day... I had a hummus craving, so I bought the roasted garlic hummus from Trader Joe's. Even though it was quite delicious and addicting, I couldn't help but fantasize about freshly made hummus... mmmmmm.

I thought to myself... "Tomorrow I am going to make homemade, fresh, and custom hummus!"

For whatever reason, I've been wanting to find ways to use cumin. (Don't ask me why! Because I do not know...)

Anyways, I thought to myself "Is there such thing as cumin hummus, I mean, would that combination even work?" So I googled "cumin hummus"... and apparently there is such a thing. But even if there wasn't, I would probably try it anyways. :)

Here is what I came up with! It is purely delicious... and can obviously be customized in many ways.I am excited to experiment with variations of spices!

 Homemade Cumin Hummus

-1 c. chickpeas
-2 tablespoons olive oil
-1 clove garlic
-1 tablespoon tahini
-1/8 teaspoon sea salt
-1 teaspoon cumin
-1 tablespoon lemon juice

There is no comparison when it comes to hummus. Homemade wins in terms of taste, ingredients, freshness, and saving $! 

Do you enjoy store-bought or homemade?

Healthier Chocolate Fudge!

Well hello there, foodies and nutritionistas! :)

Are there any fellow choco-holics out there? If there is one thing I could never give up, it'd definitely be chocolate. :)

I like to be prepared when the craving strikes... (Which was apparently today!)

Instead of the usual butter, milk, and sugar-- this recipe uses coconut oil, cocoa powder and honey/agave/maple syrup.

It did not last very long... so I am going to make at least double for next time!

Healthier Chocolate Fudge:
(Makes: 16 servings)

Ingredients:
1/2 cup coconut oil
1/2 cup agave
1 tsp. vanilla extract
1/2 cup cocoa powder

Directions:
1. Using a spoon, blend the melted coconut oil with agave and mix well. Add vanilla extract, if desired. Stir in the cocoa. Mix until smooth.

2. Pour into an 8 x 8 " pan and refrigerate until firm, about 20 minutes.

3. Cut into 16 pieces and keep cool. Enjoy!!

*Because of the coconut oil, the fudge must be kept cool.

What are your favorite healthier chocolate recipes? :)

Coconut Oil

Chocolate Brownie Cupcakes!

Does anyone else like Tim Burton's "The Nightmare Before Christmas?" My first impression of it was that it was one of the strangest movies I had ever seen... 

However, the movie has definitely grown on me! I don't know if it was riding the "transformed" Haunted Mansion ride at Disneyland during Halloween Time... or the soundtrack. Probably both. For whatever reason, I was inspired to make these "Jack Skellington" Chocolate Brownie Cupcakes! Oh... and they are healthy (and vegan), by the way. ;)

Anyways, the countdown to Halloween begins!! It's not so much that I particularly like the actual day of Halloween... it's the weeks & days leading up to it! The reason perhaps? I love, love, love pumpkins, so I am excited for any excuse to decorate, cook, & bake with them daily!













Ingredients:

1 1/4 c. spelt flour

1/4 c. cocoa powder

1 1/4 tsp. baking powder

3/4 tsp. baking soda

dash of salt

1/2 c. pumpkin

1/3 c. cane sugar

2 T. maple syrup

1/2 c. applesauce (unsweetened)

1 c. zucchini, grated

1/8 c. water

1/8 c. almond milk

1 tsp. vanilla

8 oz. vegan chocolate chips (Trader Joe's has them!)

Directions:

1. Combine the spelt flour, cocoa, baking powder, baking soda and sea salt in a bowl and mix well.

2. Combine the pumpkin, cane sugar, maple syrup, applesauce, zucchini, water, soy milk, and vanilla and mix well. Fold in chocolate chips.

3. Combine the wet ingredients to the bowl of dry ingredients and mix only until just combined (mixture will look thick and brownie like).

4. Place in greased muffin tins or liners. Bake approximately 22 minutes at 350 F (if bake too long the moist brownie will dry out). Makes 12 brownies.

(Recipe adapted from: All Ways Nutritious)
The recipe for the vanilla icing can be found here!

Peaunut Butter Ice Cream Cake!

Tonight came the arrival of the (Raw Vegan!) Peanut Butter Ice Cream Cake! It was sooooooooooo delicious! And best of all... it had absolutely no dairy, refined sugar, flour, gluten, additives, flavor enhancers, or preservatives!! :)

For the Cake!
Ingredients:

• 1 1/2 cups peanut butter
• 1 1/2 cups water
• 1/3 cup agave
• 1 tsp. vanilla extract
• pinch of sea salt

Directions:

Blend all ingredients in a blender or food processor. (*note:  It is best to add the peanut butter in slowly...)
Pour into springform cake pan, and put in freezer.

For the Chocolate Ganache!

Ingredients:

• 3 tablespoons maple syrup or agave
• 3 tablespoons cocoa powder
• 1 tablespoon water
• 2 tablespoons coconut oil (melted)
• 1 tsp. carob powder
• 1/2 tsp. vanilla extract

Directions:
Blend all ingredients together, use immediately.  

If desired, top with peanut butter cups. :)

The cake can be stored in the freezer for up to 3 months... but it will most likely be gone by then! ;)

Basic Basil Pesto!

Yesterday I was inspired to make this delicious easy vegan basil pesto! (The basil plants in the backyard have been doing so well and had such a heavenly scent... couldn't hold myself back!!)

The original recipe called for parmesan cheese... but there are always substitutions! :) Here is the recipe:

• 1 c. basil leaves
• 1/8 c. Vegan Parmesan Cheese (by Oh She Glows)
• 1/8 c. pine nuts
• 1/8 c. olive oil
• 2 garlic cloves, finely minced
• 1 T. lemon juice 

Blend the ingredients together in a food processor.

Enjoy over pasta, bread, crackers, or use to garnish a salad!

It was absolutely delicious! However, it did not last long... next time I will be making at least twice as much! :)

Coconut Flour Cupcakes!

Today, one of my best friends Nicole and I finally decided to finally have our long talked-about "baking day!" After an awesome morning hike at Vasquez Rocks County Park, We went to the local health food store, "The Whole Wheatery" to pick up a few ingredients... vegan carob chips & vegan margarine. Then we headed into the kitchen and came up with some DELICIOUS gluten-free, dairy-free cupcakes... topped with vegan icing!

These will definitely be made again!

Vanilla Cupcakes
Recipe adapted from Vanilla Cupcakes from "Cooking with Coconut Flour"

• 6 tablespoons vegan margarine (original recipe called for butter)
• 6 eggs
• 2/3 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla
• 1/2 cup coconut flour
• 1/2 teaspoon baking powder

Blend together butter, eggs, sugar, salt, and vanilla. Combine coconut flour with baking powder and whisk into batter. Pour batter into muffin cups. Bake at 400 degrees F for 15 minutes. Frost and decorate!! (makes 12 cupcakes)

Vanilla Icing

• 1/2 c. Earth Balance
• 2 c. of powdered sugar
• 1 tsp. vanilla
• 1 1/2 T of almond milk

Melt margarine on stove. In mixing bowl, combine melted margarine, powdered sugar, vanilla, and almond milk. Store in the fridge until needed!

*Notes to self:
-Make the reduced sugar version of the cupcakes, which calls for just 3 tablespoons of sugar, 1/4 teaspoon powdered stevia (or perhaps agave instead?), and 2 tablespoons of coconut milk.
-Find substitution for eggs...
-Search for more cupcake recipes to try! :)